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4 servings, 1 kabob (225 g) each
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Soak wooden skewers in water 30 min. before using. Wrap ends with foil before grilling to prevent them from burning.
If using metal skewers, use just 1 metal skewer when assembling each kabob.
Prepare recipe as directed, substituting (1 lb./450 g) skinless salmon fillets, cut into 1-inch pieces, for the chicken. Or, you can substitute (1 lb./450 g) peeled and deveined extra large shrimp for the chicken, but you will need to reduce the grilling time to 4 to 6 min. or until shrimp turn pink.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.